Tuesday, June 08, 2010

Cashew Bok Choy with Sesame Noodles - June 8, 2010

Stir-Fried Bok Choy and Cashews over Sesame Noodles

Last night's task was to tackle the giant head of bok choy from our CSA delivery. I flipped through my favorite resource, Asparagus to Zucchini, and found a couple of recipes that inspired me. This meal was a bit of a mash-up of those two. First, I cooked regular old spaghetti noodles until al dente, tossed them with a little toasted sesame oil, and set aside. Next I chopped my bok choy. All of it. Separating the leaves from the stalks, I roughly chopped the leaves and sliced the stalks into one inch pieces. After heating up some peanut oil and toasted sesame oil in the wok, I tossed in a pinch of red pepper flakes and two cloves of minced garlic. Thirty seconds or so later I tossed in the bok choy stalks, and 3 or 4 minutes later the leaves. I added a little of the pasta cooking water and some soy sauce at this point as well. A minute or two later I cut the heat, threw in some chopped toasted cashews and some sesame seeds. For dinner we topped bowls of noodles with the stir-fried bok choy and ate like kings.

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About Madison Dinner Club

In 2001, six friends met for the first time to share dinner in a kitchen in Madison, WI. Since that fateful evening, many happy and delicious meals have been consumed. As the Dinner Clubbers began to pull up roots and scatter across the country, this blog was created as a way to stay connected to dear friends by sharing recipes, ideas, and inspiration.